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Rinse 2 cups of Basmati rice well under running water. Soak the rinsed rice in water for 30 minutes. After soaking, drain off the water completely and keep the rice aside.
In a large bowl, take 600g of chicken pieces. Add salt to taste, 1/2 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp biryani masala powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1 tsp lemon juice, 1/2 cup yogurt, a handful of chopped coriander leaves, and a handful of chopped mint leaves.
Combine all the ingredients with the chicken thoroughly, ensuring the chicken is well coated. Marinate the chicken for 30 minutes.
Heat 1/2 cup of oil in a pressure cooker over medium heat.
Add 4 sliced onions to the hot oil. Stir and cook the onions until they turn golden brown. This process may take approximately 10-15 minutes.
Remove about 1/4 of the fried onions from the cooker and spread them on a plate to cool down. These will be used later for garnishing the biryani.
Add the marinated chicken to the pressure cooker with the remaining fried onions.
Add the whole spices: 1 tsp cumin seeds, 1-inch cinnamon stick, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, 4 cloves, and 12 black peppercorns to the chicken.
Stir to combine all the ingredients. Cook, stirring continuously, until the color of the chicken pieces changes from pink to white. This should take about 5-7 minutes.
Partially cover the pressure cooker and continue to cook the chicken masala until the oil starts to release from the sides. Stir occasionally to prevent the masala from burning at the bottom. This step will take approximately 10-15 minutes.
Pour 2 cups of water into the cooker with the chicken masala.
Carefully add the soaked and drained Basmati rice over the chicken and water.
Gently stir to combine the rice with the chicken masala, being careful not to break the rice grains.
Drizzle 2 tbsp of saffron milk (saffron soaked in milk) and 1 tbsp of ghee over the rice.
Garnish with a handful of fresh coriander leaves and mint leaves.
Close the pressure cooker lid. Cook on medium heat until 2 whistles are released.
Once 2 whistles are released, turn off the heat. Let the pressure release naturally from the cooker. Do not open the lid immediately.
Once the pressure has completely released, carefully open the lid of the pressure cooker.
Gently fluff the biryani with a fork to separate the rice grains and mix the chicken and spices evenly.
Garnish the biryani with the reserved fried onions, fresh coriander, and mint leaves. Serve the chicken biryani hot.
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